Black Bean Chili with Cilantro

Course : Chili
Serves: 6 - 8
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1/4 Cup Dry sherry
1 tablespoons Olive oil
2 cups Chopped onion
1/2 cup Chopped celery
1/2 cup Chopped carrots
1/2 cup Seeded and chopped red bell pepper
4 cups Cooked black beans
2 cups Vegetable stock or water
2 tablespoons garlic Minced
1 Cup Chopped Italian plum tomatoes
2 teaspoons Ground cumin
4 teaspoons Chili powder
1/2 teaspoon Dried oregano
1/4 cup Chopped fresh cilantro
2 tablespoons Honey
2 tablespoons Low sodium tomato paste

Preparation / Directions:

In large heavy pot, over medium heat, combine sherry and oil and heat to simmering. Add onions and saute 8 to 10 minutes. add celery, carrots and bell pepper and saute 5 minutes more, stirring frequently. Add remaining ingredients and bring to a boil. Lower heat and simmer, covered, for 45 minutes to 1 hour. Mixture should be thick, with all water absorbed. Serving suggestion: This chili is tasty with a garnish of crushed low salt tortilla chips, grated Monterey Jack cheese, plain non-fat yogurt, or minced fresh cilantro.

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